Whirlpool RF36OOXY User manual

UseAndCam
ANoteToYou 2
lmporta~safety
Instructions 3
PartsAndFeatures 6
Using Your Range 7
Using The Seff-
Cleaning Cycle 19
Caring For
Your Range 22
If You Need Assistam
or- 26
Warranty 32
~T~REE~~onsor
SELF-CLEANING ELECTRICRANGE
MODEL RF36OOXY

A Note To You
Thank you for buying a Whirlpool appliance.
You have purchased a quality, wo&c&ss home appliance. Years of engineering experience have gone
into its manufacturing. To ensure that you will enjoy many years of trouble-free operation, we have
developed this Use and Care Guide. lt is full of valuable information on how to operate and maintain
your appliance properly and safely. Please read it carefully. Also, please complete and mail the Cwner-
ship Registration Card provided with your appliance.
Your safety is important to us.
This guide contains safety symbols and statements. Please pay special attention to these symbols and
folbw any instructions given. Here is a brief explanation of the use of each symbol.
This symbol will help alert you to such dangers as
personal injury, burns, fire and electrical shock. This symbol will help you avoid actions which
could cause product damage (scratches, dents,
etc.) and damage to your personal property.
Our Consumer Assistance Center number, l-800-253-1301,
is TOLL-FREE, 24 hours a day.
ff you ever have a question concerning your appIiance’s operation, or if you need service, feel free to
call our Consumer Assistance Center for help. When calling, you will need to know your appliance’s
complete model number and serial number. You can find this information on the model and serial
number plate (see diagram on page 6). For your convenience. we have included a handy place below
for you to record these numbers, the purchase date from the sales slii and your dealer’s name and
telephone number. Keep this hook and the sales slip together in a safe place for future reference.
Model Number
Serial Number
Purchase Date
Dealer Name
Dealer Phone
2

Important Safety Instructions
To reduce the risk of fire, electrical shock, injury to
r rsons, or damage when using the range, follow
asic precautions, including the following:
General
4Jse the range only for its-in- .
4ead all instructions before
using the range. t;;f;tl use as described In this
.
l Install or locate the range only
in accordance with the pro-
vided Installation Instructions. It
is recommended that the range
be installed by a qualified in-
staller. The range must be
properly connected to electrical ~DOnot touch surface units,
supply and grounded. areas near units, heating ele-
ments or interior surfaces of
l WARNING: To reduce the risk
of ti
app iance must be secured by
P
ping of the appliance, the
a properl installed anti-tip
bracket. f! o check if the bracket
is installed properly, see The
anti-tip bracket” on page 18.
@CAUTION: Do not store things
children mi
range. ChiliIht want above the ren could be
burned or injured while climb-
ing on it.
l Do not leave children alone or
unattended in area where the
range is in use. They should
become hot enou h to cause
never be allowed to sit or stand
on an
could i part of the range. They e burned or injured.
l Do not operate the range if it
is damaged or not working
properly.
@Donot use the range for
warming or heatin% the room.
Persons could be urned or
injured, or a fire could start.
burns. Durin
not touch, or
9 anCPafter use, do
et clothing or
other flammable matenals
contact surface units, areas
near units, heatin elements or
interior surfaces 0 oven until
7
they have had sufficient time to
cool. Other surfaces of the
range may become hot enough
to cause burns; such as, the
oven vent opening, the surface
near the vent opening, the
cooktop and the oven door.
@Donot wear loose or hanging
garments when using the
range. The could ignite if they
touch a hoYsurface unit and
you could be burned.
continued on next page 3

@Useonly d potholders. Moist
or damp po holders on hot sur-
7
faces may result in burns from
steam. Do not let potholder
touch hot heating elements. Do
not use a towel or bulk cloth
foOnr;repotholder.It couldy
catch
*Keep range vents unobstructed.
@Donot heat unopened contain-
ers. They could explode. The hot
contents could cause burns and
container particles could cause
injury.
@Donot store flammable materi-
als on or near the range. The
fumes can create an explosion
and/or fire hazard.
When usincr the cookto~
.Make sure the reflector bowls
are in place during cooking.
Cookin k without reflector bowls
may su ject the wiring and
components underneath them to
damage.
.Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners ma result in a risk of
electric si! ock or fire.
‘Select a pan with a flat bottom
that is about the same size as
the surface unit. If pan is smaller
than the surface unit, some of
the heating element will be
exposed and may result in the
I
8 nrtrngof clothing or potholders.
orrect pan size also improves
cookng efliciency.
l Check to be sure lass cook-
ing utensils are sa
3
e for use on
the range. Only certain types
of glass, glass-ceramic, ce-
ramic, earthenware or other
glazed utensils are suitable for
cooktops without breaking due
to the sudden change in
temperature.
@Neverleave surface units
unattended at high heat set-
tin s. A boilover could result
an
%
cause smokinI?and
greqeiy spillovers t at may
.
*Turn pan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i niting of
flammable materia s,
9 and
spills due to bumping of the
pan.
When using the oven
@Alwaysposition oven rack(s)
in desired location while oven
is cool. If a rack must be re-
moved while oven is hot, do
not let potholder contact hot
heating element in oven.
*Use care when opening oven
door. Let hot air or steam
escape before removing or
replacing food.
4

Grease
l Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
.Do not use water on grease
fires. Never pick up a flaming
pan. Smother flamin
range b pan on
fitted Iidy coverin , cookie s7l
WI h a well-
9
eet or flat
tray. Flaming rease outside of
1
an can be e
ii in uished with
aking soda or, iBavailable, a
multipurpose dry chemical or
foam-type extinguisher.
Care and cleaning
6mall amounts of formaldehyde
and carbon monoxide are
off in the Self-Cleaning cyc e
9
iven
from fiberglass insulation and
food decomposition. Si nificant
exposure to these subs
9
antes
can cause cancer or reproduc-
tive harm. Exposure can be
minimized by venting with a
hood or o
P
en window and
wiping ou excess food spills
pnor to self-cleaning.
- SAVE THESE
ADOnot use oven cleaners. No
commercial oven cleaner or
oven liner
any kind sI!rotective coating of ould be used in or
around any part of the oven.
aBefore self-cleaning the oven.,
remove broiler
oven racks ancf an, broiler rid, other utensl s.
9
Do not use your oven to clean
miscellaneous parts unless you
are instructed to do so in this
Use and Care Guide.
ADOnot soak removable heating
elements in water. The element
will be damaged and shock or
fire could result.
@Donot clean door heat seal. It
is essential for a good seal.
Care should be taken not to rub,
damage or move the seal.
Clean only parts recommended
in this Use and Care Guide.
.Do not repair or replace any
part of the range unless specifi-
cally recommended in this
manual. All other servicing
should be referred to a qualified
technician.
l Disconnect the electrical supply
before servicing the range.
INSTRUCTIONS -

PartsAnd Features
This section contains captioned illustrations of your range. Use them to become familiar with the
kxation and appearance of all parts and features.
Antl-tlp bracket
(on wall bahlnd
0entrol psnsl)
I
Plug-In surfi~ce
unlt with one-
::Etmz y
ModOiU4sMlsI
numbsrplste -
Renlovabk
storsge drawer
u
- Oven wnt
-LOdtlt3VW
f
Broil element
1 saka element
Control panel
Automatk
LOWfront Left rear MEALTIMER’
Control Control olookMnut0
knob stop Suriaos
Urn0 tempsrature own unlt
I oontrol knob
I aalytor marker
,
start surfa&
time henung lWlng Rl;lht Fll;ht
mer
lndkstor front
lndkntor
light control
light control
knob knob
6

Using Your Range
In This Section
Pago
Udng the rutface unita I-.....-.. ---.........7
PodUonlng mdm and pm8 -.-.......---..@
For best air drculath “---“.-....-.“~.1o
Using alumlnum foil for baking ...._-- .-- 10
Betting the dock --..-.“.“...“-.-...““““-“. 11
Using the Ylnute Timer -..---.---...-11
BaUnghoa8Ung ..-.--._ - .....---.---12
Adjusting the oven temperature control -..-13
Paw
Brdllng -.. . . ..-.......- _-....-. -.-..--13
Brolllng tlpa -..................... -...-.-....--.14
Energy oavlng ups __....” -...-..-.. “..I .I.. -.15
Using thewtamatk YEALTlMER’dock..-18
The own vent ---....-- “..,“.....“““...““17
The storage dmww u................e....-............-18
The antl-Up brwht ll-....ll-l.-..l. -....lE
To obtain the best cooking results possible, you must operate your range properly. This section gives
you important information for efficient and safe use of your range.
Using the surface units
Coritrol knobs must be pushed In before
turnlng them to a setting. They can bs set
anywhere between HI and OFF.
Surface unit markers
The solid dot in the surface unit marker shows
which surface unit is turned on by that knob.
Surface heating indicator light
The SURFACE HEATING Indicator Liiht on the
control panel will glow when a surface unit is
turned on.
Burn and Fire Hazard
Be sure all control knobs are turned to OFF
and all indicator lights are OFF when you
are not cooking.
Someone could be burned or a fire could
start if a surface unit is accidentally left ON.

Until you get used to the settings, uss the
foliowing as a guide. For best resufts, start
axking at the high settings; then turn the control
knob down to continue cooking.
SEIllNG RECOMMENDED USE
Hi l To start fcuxfs cooking.
l To bring liquids to a boil.
Medium-high l To hold a rapid boil.
l To fry chicken or pancakes.
Medium l For gravy, pudding and icing.
l To cook large amounts of
vecetables.
Medium-low Il To keep food cooking after
starting it on a higher setting. I
LO l To keep food warm until ready
to serve.
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
right cooking utensils for your needs.
l Use only flat-bottomed utensils that make good
contad with the surface units. To check the
flatness of a utensil:
- Turn it over and check the bottom of the pan
by placing a ruler across it.
- Rotate the ruler in all directions. There
should be no gaps between the pan and the
ruler.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most houseware stores or
departments.
l The pan should have straight sides and a tight-
fiiing lid.
l Choose medium to heavy gauge (thickness)
pans that are fairly lightweight. Remember that
a very heavy pan will be even heavier when
filled with food.
l The pan material (metal or glass) affects how
fast heat transfers from the surface unit through
the pan material and how evenly heat spreads
over the pan bottom.
l Handles should be made of a sturdy, heat-
resistant material and be securely attached to
the pan.
l Do not leave an empty utensil, or one which
has boiled dry, on a hot surface unit. ft can
overheat and may damage the utensil or
surface unit.
l Do not use canners, woks and specialty
utensils with rounded, warped, ridged or
dented bottoms. These could cause severe
overheating which damages the utensil and/
or surface unit.
Product Damage Hazard
fl a surface unit stays red for a long time,
the bottom of the pan is not flat enough or is
too small for the surface unit. Prolonged
usage of incorrect utensils for long periods
of time can resuft in damage to the surface
unit, cooktop, wiring and surrounding areas.
To prevent damage, use correct utensils,
start cooking on HI and turn control down ?o
continue cooking.
.1

Home canning information
To protect your range:
l Use flat-bottomed canners for best resutts. Do
not use canners with dented or ridged (porce-
lain enamel-ware) bottoms. They do not make
good contact with the surface unit and cause
severe overheating which damages the
C-k@-
l For best results, use the largest surface unit.
Also, use a canner which can be centered over
the surface unit. Large diameter canners, if not
properly centered, trap heat and can cause
damage to the cooktop.
l Do not place canner on two surface units at the
same time. Excessive heat build-up will
damage the cooktop.
l Start with hot water. This reduces the time the
amtrol is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
l Keep reflector bowls clean for best heat
reflection.
Optional canning kit
The large diameter of most water-bath or
pressure canners combined with high heat
settings for bng periods of time can shorten the
liie of regular surface units and cause damage to
the cooktop.
ff you plan to use the cooktop for canning, we
recommend the installation of a Canning Kit.
Order the kii (Part No. 242905) from your
Whirlpool dealer or authorized Whirlpools”
se&a company.
l To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all day
Positioning racks and pans
For baking/roasting with one rack, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1’12 to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooking, follow these gukielines
for specifk foods:
l Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-plaoe rack on
lowest level.
l Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
bottom.
l Cookies, bhcuits. cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see a reliable cookbook.
Personal injury Hazard
l Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
l If rack(s) must be moved while oven is
hot. use potholders or oven mitts to
protect hands.
Failure to follow the above precautions
may result in personal injury.

For best air circulation
Hot air must circulate around the pans in the
oven for even heat to reach all parts of the oven.
l Place the pans so that one is not directly over
the other.
l Allow 11X-2inches (4-5 cm) of space around
each pan and between pans and oven walls.
l Use onfy one cookie sheet in the oven at one
time.
Use the following as a guide to determine where
to place the pans.
One pan
Place in the center of the oven rack.
Two pans
Place in opposite comers of the oven rack.
Three or four pans
Place in opposite comers on each oven rack.
Stagger pans so no pan is directly over another.
NOTE: “Oven peeking’ may cause heat bss,
longer cooking times and unsatisfactory baking or
roasting results. Use a reliable kitchen timer to
keep track of the cooking time.
Using aluminum foil for baking
Use aluminum foil to catch spillovers from pies or
casseroles.
l Place the foil on the oven rack below the rack
with the food. The foil shoufd have the edges
turned up and be about 1 inch (3 cm) larger all
around than the dish holding the food.
. Do not cover the entire rack wlth aluminum foil.
ff will reduce air circulation and cause poor
cooking resuh.
l Do not line oven bottom or entire oven rack with
foil or other liners. Poor baking will result.
Eiectricsl Shock and Firs Hazard
Do not allow foil to touch the heating
elements because it will damage them and
could result in shock or fire hazard.
10